Rustic Rabbit Cutlets with Spicy Herbs and Parmesan

Ingredients

• Celery salt 5 stalks
• Rabbit Fillet 15 oz
• Parsley ½ bunches
• 10% cream 0 fl oz
• Stale Bread 1 piece
• Grated Pecorino Pepato Cheese 3 spoons
• Salt to taste
• Quail Egg 6 pieces
• Olive Oil 3 spoons
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the rabbit fillet into small pieces and place them in a blender bowl. Add celery leaves and parsley leaves, then pulse 3-4 times until the mixture reaches a minced meat consistency.

Step 2

Tear a piece of stale white bread into small pieces, place it in a small bowl, and pour low-fat cream over it. Let it sit for four to five minutes.

Step 3

Add fresh quail eggs to the rabbit meat mixture and pulse 3–4 times. Gradually, the mixture will become more homogeneous and tender.

Step 4

Squeeze the soaked bread lightly (you can add the remaining cream to the filling at the very end if it turns out too thick), place it in the blender, and blend once again.

Step 5

Grate the Parmesan cheese using a fine grater and add it to the blender bowl. Lightly season with salt and pepper to taste, then blend one last time. The consistency of the finished mixture should be smooth and airy.

Step 6

Shape the resulting minced meat into evenly sized patties. To prevent the mixture from sticking too much to your hands, you can occasionally moisten them with warm water.

Step 7

In a small skillet, heat olive oil and fry the patties over medium heat on both sides until they develop a beautiful golden crust.

Step 8

Transfer the cooked patties to paper towels to absorb any excess fat. Then, place them on a serving dish and serve hot.